Entree: Virgin Islands, U.S – Virgin Islands, U.S. – Callaloo
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
- 1 lb (450 g) callaloo leaves or young taro/dasheen leaves (or packed spinach/amaranth if unavailable)
- 8 oz (225 g) saltfish (salted cod), soaked 8–24 hours in multiple water changes, flaked
- 8 oz (225 g) okra, sliced into 1/2-inch (1 cm) rounds
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or light fish/vegetable broth
- 2 tbsp (30 ml) vegetable oil or butter
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 9 g)
- 3 scallions (green onions), sliced thin (about 45 g)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 small scotch bonnet or habanero pepper, whole (pierced) or seeded and minced if less heat desired
- 1 medium tomato, chopped (about 5 oz / 140 g)
- 1 tsp (5 g) all-purpose seasoning or bouillon powder (optional)
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice (about half a lime)
- Salt to taste (note: saltfish is salty, so adjust)
Instructions
1. Prepare the saltfish and base: Drain and flake the soaked saltfish, removing bones. Heat oil or butter in a heavy pot over medium heat; add chopped onion, scallions, thyme and minced garlic and sauté until soft and fragrant, about 4–5 minutes. Add the chopped tomato, sliced okra and pierced scotch bonnet and cook 3–4 minutes until tomatoes begin to break down.
2. Build the callaloo stew and finish: Add the callaloo leaves (packed), coconut milk and 1 cup (240 ml) water or broth and bring to a gentle simmer. Stir in the flaked saltfish, all-purpose seasoning (if using) and black pepper; reduce heat, cover and simmer 15–20 minutes until greens and okra are tender and flavors meld. Adjust seasoning carefully for salt, finish with lime juice, remove whole pepper if left whole, and serve hot over rice or with bread.
